French Toast --Pain perdu brioché au sucre vanillé

This is the BEST most creamy morning day dream that you will eat for breakfast!!! This is the way french toast is meant to be made! How do I know? Because one of the best benefits of learning french is that you can read french recipes and that is precisely what I have done! I have translated it here. Woohoo! You will not find better! My favorite part? Aside from the perfection of these, My germ OCD of slimy eggs has a no holds barred with the juicy creaminess of the middle because the juiciness is not from raw eggs! All of the eggs are on the outside fully cooked! Pheeewwwww!!! We could've died there! 

There is a lot of sugar in this recipe, I usually use half of what it calls for. I like to put the milk and egg mixture in containers that are square so that it fits the bread well.

Ingredients:

6 Pers.

• 12 slices of Brioche
• 1 Heaping Cup of Milk
• 1/2 C Sugar
• 1 pkg. Vanilla Sugar (or Vanilla)
• 5 Eggs
• 1.11 C Butter
• Syrup

• Instructions :

• Prep time: 10 min

• 1. Mix the milk and sugar and warm milk to help dissolve the sugar,  then stir in the vanilla. 

• 2. In a separate bowl, beat the eggs

• 3. Dip the bread slices in the milk mixture and then in the egg mixture and cook on a medium heat griddle or pan. Serve with fresh fruit, whipped cream and or syrup.